Cashew Free Flaxseed Egg Substitute
Baking without eggs can feel like a puzzle, but this two-ingredient flaxseed gel solves it beautifully. Ground flaxseed and water come together in just five minutes to form a thick, sticky gel that mimics the binding power of a whole egg. It's a brilliant trick for muffins, quick breads, pancakes, or any baked good that needs a little structural help. Since it's built entirely from pantry staples, there's zero concern about hidden tree nuts sneaking in through processed egg replacers or specialty blends. The method is almost embarrassingly simple — stir, wait, and you're ready to go. Once you see how well it holds a batter together, you'll wonder why you ever stressed about egg-free baking in the first place.
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Learn more →Ingredients
1 serving
- 1 tbsp ground flaxseed
- 3 tbsp water
Instructions
- 1
Combine the ground flaxseed and water in a small bowl and stir with a fork until evenly mixed.
- 2
Let the mixture rest at room temperature for 5 minutes, until it thickens into a gel with a slightly sticky, egg-like consistency.
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